Polish Papal Cream Cake (Kremówka Papieska)

Polish Papal Cream Cake (Kremówka Papieska)


2 sheets puff pastry dough/1.1 pound package (thawed)

For the Pastry Cream:

2 cups milk
3/4 cup sugar
1 teaspoon vanilla
Pinch salt
5 tablespoons cornstarch
6 large egg yolks (beaten)
Garnish: powdered sugar​

Steps to Make It

Note: while there are multiple steps to this recipe, this cake recipe is broken down into workable categories to help you better plan for preparation and cooking.

Bake the Puff Pastry
Gather the ingredients.

Heat oven to 400 F.

Roll out each piece of puff pastry slightly to blend the seam lines, keeping it 1/4-inch thick (try not to warp the shape when rolling).

Without cutting all the way through, lightly score each pastry sheet into 9 even sections. This is just a guide to be used when cutting and serving.
Sandwich each puff pastry sheet between two pieces of parchment paper and two cooling racks. This will keep the pastry flat but still flaky. If you want to bake both pastry sheets at the same time, you will need four cooling racks. Otherwise, bake them separately, using two cooling racks.
Bake 15 minutes, remove top rack and top sheet of parchment paper.
Replace rack and continue to bake until golden and crispy throughout, about 15 more minutes. Cool completely.

Make the Pastry Cream
Gather the ingredients.

While the puff pastry is baking, make the pastry cream. If you like a thick layer of filling, make a double batch.
In a medium saucepan, bring milk, sugar, vanilla, salt, cornstarch, and egg yolks to a boil, stirring constantly with a wire whisk.
Reduce heat slightly and continue to boil 1 minute, stirring constantly with a wooden spoon to get in the corners.
Take the pan off the heat and plunge it into an ice-water bath or, if you have lumps, strain it through a sieve into a pan or heatproof bowl set in ice water.
Do not chill the pastry cream. It will be poured hot over the baked puff pastry.
Assemble the Kremówka
Using a 13-by-9-inch pan as a mold, place one layer of cooked puff pastry in the bottom of the pan.
Pour hot pastry cream over it, and place the second layer of cooked puff pastry with the cutting-guide marks on top.
Refrigerate until set. When ready to serve, using the prescored marks as guides, cut into 9 pieces. Dust each piece with powdered sugar.